Wednesday, July 29, 2009
I found this recipe on Orangette, but it’s actually one of Edna Lewis’ recipes. Honestly, just one look at that woman’s face and I can already tell that I would probably love anything she put on the table! This cake, though simple, was absolutely delicious. You should make it even if you’re not busy!
1 stick unsalted butter or margarine
1 1/3 cups granulated sugar
3 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
¼ tsp. salt
1 good pinch freshly grated nutmeg, or more
½ cup milk, at room temperature
Preheat the oven to 375°F. Grease a 9” springform pan.
With an electric mixer, cream the butter and the sugar until light and fluffy. One by one, add the eggs, beating well after each addition. Add the vanilla extract, and beat to blend.
In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
Add about ¼ of the flour mixture to the butter mixture, and beat on low speed to incorporate. Add 1/3 of the milk, and beat again. Add the remaining flour mixture in three more doses, alternating each time with a bit of milk, and beating to just combine. Do not overmix. Using a rubber spatula, scrape down the sides of the bowl and stir to incorporate any flour not yet absorbed.
Scrape the batter into the prepared pan, spreading it evenly across the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. This cake has a tendency to brown quickly on top, so after about 20 minutes, you might want to peek into the oven and tent the cake with aluminum foil if necessary.
In the picture here, the cake is served alongside two small scoops of strawberry sorbet with rosewater.